Carrot & Lentil Kosambari Salad
Kosambari is a traditional salad from Karnataka. It is is normally made during festivals and weddings and is also offered as ‘prasada’ in temples.
Basically a mix of soaked lentils and vegetable (cucumber or carrot or both) with seasoning.
Kosambari is a low fat, low cholesterol, high protein and high fiber packed with all the goodnesses of carrot and mong !
2 Cups Grated Carrots.
1 Cup Grates Coconut.
1/3d Cup Moong Daal ( Soaked in salted water 1 hour )
1-2 Green Chillies ( mined - tweak to taste )
Juice 1 Lemon ( Tweak to taste ! )
Salt To Taste.
1/4 Cup Chopped Coriander Leaves
MIx the above lightly .
1 Tablespoon Vegetable Oil
1/2 Teaspoon Mustard Seeds
Asafetida (a pinch)
20 Curry Putta Leaves.
2-3 Whole Red Chilies .
Now prepare the seasoning (tadka) . In hot oil add asafetida , mustard seeds, curry leaves, red chillies .Let the seeds splutter for about 20-30 seconds and then spoon this over the lentil carrot mixture and lightly mix it all again.
This salad is a wonderful blend of crunchy juicy sweet ( coconut / carrot ) and lightly sour ( lemon juice ) wholesome flavors ! To my mind it tastes even better when on the pungent side !
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